October 9, 2025
Master the Perfect Grill.
Heat, Timing & Flavor.
Preheat for 10 minutes and create two heat zones. Pat meat dry, season simply with salt and pepper, and oil the grates lightly. Sear over high heat, then finish on medium for control.
High heat for color. Medium heat for doneness. Rest for juiciness.
For quick guides: steaks 2–3 cm or chops cook about 2–3 min per side. Flip once, baste lightly, and use a thermometer if you have one—beef medium-rare 54–57 °C (130–135 °F), lamb medium 60–63 °C (140–145 °F).
Don’t overcrowd or poke with a fork; keep grates clean, and add sugary sauces at the end to avoid burning. Slice across the grain, finish with flaky salt or lemon, and enjoy premium beef & lamb.
